Hello friends of Paulina Cocina! Some of you may think roast beef is a sophisticated dish, given its English name, but in reality, it's a simple and accessible cut of meat that, while it has its secrets, with the right tips, can be tender and juicy.
Roast beef is a staple in stews and casseroles empanada fillings and other dishes.
That's why this guide isn't just a recipe: it's a butcher's-emotional manual for achieving a oven-roasted beef , the kind you can cut with a spoon and that everyone wants to repeat.
About the Roast Beef recipe
The term " roast beef " literally means "roast meat" in English. It's an iconic dish of British cuisine, traditionally served at Sunday Roast.
However, in Argentina, it's an affordable and popular cut of meat that can be used in many recipes. The magic of this dish lies in its simplicity: a good cut of meat, slow and precise cooking that leaves it golden on the outside and pink on the inside.
What cut of meat is roast beef in Argentina?
In Argentina, roast beef is easily found at any butcher shop, under that name, but it's also often called "stainless steel" or "entrecote ." This cut, obtained from the forequarters of the cow, has a firm texture and a good layer of external fat, making it ideal for roasting, stews, and long cooking times .
productive and economical cut , one of those that saves family meals and leaves a delicious home smelling for hours.
The key isn't an endless list of ingredients, but rather the technique. A good roast beef is characterized by its tenderness and its ability to be served in thin slices, either hot with a classic side dish like baked potatoes , or even cold in sandwiches. This versatility is what makes it such a great dish.
Other options if you can't get roast beef
If you can't find roast beef, several cuts work wonders. You want a lean piece of meat with a good layer of fat on the outside , which will keep it juicy during cooking. The most recommended are:
- Loin: This is the most tender and luxurious option. It's spectacular, although it's more expensive.
- Rib-eye steak or rump steak: An excellent option with great value. They have the perfect balance of meat and fat.
- Ribeye: A more economical cut that, when cooked properly, can yield surprising results. It's ideal for those new to the art of roast beef .
A key tip: talk to the butcher. Ask for a roast beef cut of one of these, about 1.5 to 2 kilos, and ask him to leave the fat layer on. That fat is pure gold!
Roast Beef: Easy Recipes
Roast beef is like a blank canvas. You can try different marinades and herb crusts to give it a personal touch without overcomplicating things.
- Roast beef with honey mustard: A sweet and sour combination that's a feast. Simply mix Dijon mustard, honey, and a little chopped rosemary , and brush the meat with this mixture before putting it in the oven. Delicious.
- Pot Roast Beef: For those who prefer not to use the oven, pot roast beef is a great alternative. The beef is seared on all sides in a hot pan with oil and then cooked over low heat with a base of broth and vegetables . It's a moister stew, but the result is a fall-apart beef.
- Herb-Crusted Grilled Roast Beef: Chop garlic, parsley, thyme, and fresh rosemary . Mix it with breadcrumbs, a little olive oil, and salt. Coat the fatty surface of the meat with this mixture before roasting. It will form a crispy, aromatic crust that is a real showstopper.
10 Tips for an Unforgettable Roast Beef
- Tying the meat: You can tie it with kitchen string to give it a more uniform shape, ensuring even cooking.
- Tempering the meat: Remove the meat from the refrigerator at least an hour before cooking. This prevents the interior from getting cold.
- Sear well: A good sear in a hot pan on all sides is essential to create a golden crust and keep the juices in. You can also sear in a hot oven (220°C) for 15-20 minutes, then continue cooking at low heat (160°C) for one or two hours, depending on how well the meat is cooked.
- Cooking with a vegetable base: Onion, garlic, and carrots are good bases for flavoring meat. Herbs and other vegetables can also be added.
- Salt at the end: Salt the meat just before putting it in the oven or even after cooking so that it doesn't dehydrate.
- Cover with foil: Slow cooking with foil allows steam to build up and prevents the meat from drying out. This helps the roast beef stay juicy and tender .
- Rest is sacred: Once out of the oven, let the roast beef rest for a few minutes to allow the juices to be reabsorbed.
- Cut into thin slices: Use a sharp knife and always cut against the grain of the meat.
- Don't discard the juices: The liquid left in the roasting pan is the basis for an incredible sauce. It can be blended with vegetables and served over meat.
- Making use of leftovers: roast beef is ideal for epic sandwiches or for making spectacular meat empanadas .
Roast beef recipe
Yields: 6 to 8 generous servings
Preparation time: 20 min
Cooking time: 1 h 30 min
Ingredients for the oven-roasted beef recipe
- 1 piece of roast beef of approximately 1.5 kg.
- 2 tbsp. olive
- Coarse salt and freshly ground black pepper
- 4 garlic cloves
- 2 Carrots
- 1 onion
- 2 sprigs of fresh rosemary
- ½ glass of broth
- ½ glass of red wine (if you don't want to use wine, you can replace it with broth)
How to make roast beef step by step
- Prepare the meat: Remove the meat from the refrigerator one hour before cooking. Dry it well with kitchen paper. Tie it with kitchen string to give it a compact, round shape.
- Season: Rub the entire surface of the meat with olive oil. Just before searing, season generously with coarse salt and freshly ground black pepper.
- Bake: Preheat oven to 220°C. Place the meat in a roasting pan with a little oil, the quartered onion, the sliced carrots, and the garlic cloves. Bake for 20 minutes at this temperature.
- Lower the temperature: After 20 minutes, add the 2 sprigs of fresh rosemary, the broth, and the wine to the same roasting pan.
- Slow cooking: Cover the roasting pan with aluminum foil and lower the oven temperature to 160°C. Continue cooking. The cooking time will depend on the desired doneness: calculate approximately 15-20 minutes per 500g for a juicy tenderness. However, if you're looking for a seared meat, a longer cooking time of 1 to 2 hours is recommended, making sure there's enough liquid.
- The mandatory rest: Remove the roast beef from the oven and place it on a cutting board. Cover loosely with aluminum foil and let it rest for 15-20 minutes. The juices will redistribute and the meat will be much more tender.
- The sauce (optional but recommended): While the meat rests, process the cooking liquid with the vegetables to obtain a creamy and super tasty sauce.
- Serving: Slice the roast beef thinly against the grain. Serve immediately with the sauce and your choice of garnish.
